Walnut, brandy and raisin tart

Name: Walnut, brandy and raisin tart
Yield: Serves 6
Cuisine: Spanish
Ingredients: 4 tbsp melted butter; ½ tsp ground cloves; 100 g walnut pieces; 2–3 tbsp warm brandy or rum; 200 g golden syrup; 100 g raisins or sultanas; 2–3 tbsp warm brandy or rum; 2 heaped tbsp flour; 1 tsp ground cinnamon; 150 g soft brown sugar; 4 eggs, forked to blend; 200 g plain flour; 1 egg yolk; 100 g raisins or sultanas; 100 g Icing sugar; 100 g butter, chilled

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This is the classic winter tart that takes pride of place on the Christmas table in Provence, the centrepiece of the thirteen desserts that serve as a pick-and-mix throughout the festivities. If you fancy a change from Christmas pudding, you couldn’t do better than serve this with a sprig of holly and lighted sparklers all round.

Ingredients

200 g plain flour
100 g Icing sugar
100

Europe
Spain
Dessert
Christmas
Mediterranean
Vegetarian
Winter

Method

First make the pastry: combine the flour and sugar in a bowl, then rub in the butter with your fingertips. Add the egg yolk and a little cold water and work it lightly into a soft dough. Cover with cling film and leave it to rest for an hour in a cool place.

Meanwhile, put the raisins to soak in the brandy, adding a splash of boiling water to speed up the process.